Bouillabaisse

1. Fillet the larger fish if you wish, reserving all heads and bones, and cut the firm fish such as monkfish and conger into thick chunks; keep the delicate fish separate as they cook fastest. Refrigerate the fish until needed.
2. Heat 3 tablespoons of the olive oil in a large pot, add the sliced onions, leek and fennel and cook gently for 8 to 10 minutes until soft, then stir in the garlic, chopped tomatoes, saffron, orange zest and bay leaf.
3. Add the reserved fish heads and bones, pour in the boiling water, season with salt and pepper, and simmer for 30 minutes to build a fragrant broth.
4. Strain the broth through a sieve, pressing firmly on the solids to extract maximum flavour, then return the clear liquid to a clean pot and bring back to a gentle boil.
5. Add the firm fish such as the monkfish, conger and scorpionfish first and simmer for about 8 minutes, then add the more delicate fish and cook a further 5 to 6 minutes until everything is opaque and just cooked through.
6. Meanwhile, drizzle the baguette slices with the remaining olive oil and toast until golden to serve alongside.
7. Lift the fish out onto a warmed platter, ladle the broth into bowls, and serve the fish, broth and toasts together, traditionally accompanied by a garlicky rouille.

You'll use: Pan · Large pot · Saucepan